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    rebecca93105_8841379

    melissa, TX

    Chef #2019835

    melissa, TX

    Joined: Oct 28, 2007

    My Journal

    Reviewed Lemon Meringue Pie

    "Skimpy! Not nearly enough filling for one 9-inch pie. ! I suggest doubling the recipe for the filling like I did. Also, I baked it at 350 degrees for 20 minutes, or until set. That way, much less risk of raw egg illness. Otherwise, delicious.""

    Mar 5, 2012 on FoodNetwork.com

    Reviewed Crispy Kale "Chips"

    "Yummy! I toss the leaves with olive oil, garlic salt, and a bit of grated PARMESAN CHEESE and then bake them at 300 degrees in my convection oven for 20-25 minutes. Try the Parmesan, especially if you are feeding them to skeptics!""

    Dec 28, 2011 on FoodNetwork.com

    Reviewed Beth's Melt in Your Mouth Barbecue Ribs (Oven)

    "This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too. I cook the ribs 2 hours in the foil packet as suggested, and I place the packet on a cookie sheet (in case of leaks. After two hours I remove them from the oven. ..."

    Sep 28, 2011 on Food.com

    Reviewed Sweet and Spicy Coleslaw

    "This recipe is far better than what they serve in their restaurant. Go figure!!! The slaw I had in the downtown Memphis restaurant had way too much cayenne. So much, in fact, that it was in-edible! I can tolerate a lot of heat, but that slaw they served was off-the-charts hot, and not balanced or tasty. This recipe just needs approx. 1/4 teaspoo""

    Aug 14, 2011 on FoodNetwork.com

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